Description

Bring the cozy aroma of cinnamon and sugar to your kitchen with these delightful gluten-free snickerdoodles. Soft, pillowy, and perfectly spiced, these treats offer a nostalgic bakery experience that everyone can enjoy.

Ingredients

1/2 cup salted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups 1:1 gluten-free all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

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Instructions

In a large bowl or stand mixer, cream the butter, granulated sugar, and light brown sugar for about one minute until light and fluffy.
Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
Mix in the gluten-free flour, cream of tartar, cinnamon, baking soda, and salt until a soft dough forms.
Scoop the dough into balls, roll them in the cinnamon-sugar coating, and refrigerate on a lined tray for at least 30 to 60 minutes.
Preheat oven to 350°F and bake for 10-14 minutes until the edges are set but the centers remain soft.

Notes

Chilling the dough is essential for gluten-free cookies to prevent them from spreading too thin during baking. For the best flavor, use high-quality Ceylon cinnamon and ensure your gluten-free flour blend contains xanthan gum to maintain the proper structure.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American